Actually, on March 4 it is the first time that I have been into Osome Wood Fired Pizza located at fourth mile, Kuching and to my surprised, they have this wood fire oven right beside the entrance of the restaurant. It is quite amazing because then people would be able to watch the Chefs at work, and the processes to go through just by making the orders of pizzas coming in - it is sort of like an open kitchen; we were seated at the second level and it is fascinating to be able to look down at the Chefs at work clearly albeit in aerial view.

^ Osome's boss clad in blue.

So, bloggers were invited to Osome Wood Fired Pizza on March 4 to sit through the unveiling of two artisanal pizza by Anchor Food Professionals for their second PizzArt campaign, with the first one being held in Sarawak last September.

This round, the PizzArt campaign includes the meat-endowed-cheese-oozing PizzBurger as one of its main attraction, alongside the ambitious all-meat-based UltiMeat Pizza.

PizzBurger features a succulent grilled minced meat patty stuffed with Anchor Mozzarella Shredded Cheese, Anchor Colby and Cheddar Cheese with baked in light crust with Anchor Butter while the UltiMeat Pizza features a pizza base made entirely out of ground meat deep fried to crusty perfection before being baked with Anchor mixed cheeses on top.

Speaking at the unveiling of the second PizzArt campaign, Director of Anchor Food Professionals Malaysia, Linda Tan said, “We want to excite the market and take the enjoyment of pizza a notch up by infusing global food trends into local favourites. This round we are working with 18 outlets in Peninsula Malaysia and East Malaysia. In Kuching, customers of Osome Wood Fired Pizza are in for a treat with these one-of-a-kind pizzas.”

Starting from March 8 to 31, Osome Wood Fired Pizza, Kuching will be rolling out the Anchor’s PizzArt campaign pizzas to its customers at the price of RM 18.99 each!

Those opting from the PizzArt menu will also be entitled to receive a free PizzArt pizza cutter that is available in six different colours.

Linda mentioned also, “These inventive pizzas under PizzArt were conceptualised and created by our own Anchor Food Professionals’ Hot Cooking Chefs. These pizzas can only be made by kitchen crew with advanced culinary skills, and in restaurants with pizza ovens.”

Together with outlets in Peninsula and East Malaysia, Anchor Food Professionals will be introducing these creations through a nationwide campaign from December 2017 to early June 2018.

The enhance your tastebuds, and to let you have a lick at your screen, here is PizzBurger sliced open, revealing the inner part which is oozing with cheese, portraying strings of cheese - undoubtedly mankind's fascinating kind of dairy.

Ever since its rebranding launch in August 2016, Anchor Food Professionals have been actively working alongside customers to bring business and product solutions that answer questions such as improving profitability and reducing waste.

As this is a nationwide campaign, other cities or states to enjoy PizzArt artisanal are as below :

East Malaysia

Chillax Cafe & Bistro, Miri, Sarawak

Bistecca & Bistro, Sibu, Sarawak

The Chubs Grill, Kota Kinabalu, Sabah

Mad Ben Cafe, Kota Kinabalu, Sabah

West Malaysia

Pizza 185, Bandar Puchong Jaya, Selangor

The Butcher’s Table, Petaling Jaya, Selangor

US Pizza, Bayan Lepas & Georgetown, Penang and Bukit Mertajam

Mustard Sandwich House, Ipoh

Food & Desire, Ipoh, Perak

Hungry Bear, Bukit Beruang, Malacca

Finale Kitchen Bar, Segamat, Johor Bahru

U Pizzeria, Subang, Selangor

Pizza House, Bandar Utama, Selangor

Don't worry about taste though, according to Osome's boss, Gilbert, the Chefs were sent to Anchor to learned on how to create exactly the two pizzas - PizzBurger and UltiMeat Pizza, hence while it is prepared by different Chefs nationwide, the taste and ingredients of the both pizzas is standard.

During the unveiling at Osome, National Sales Manager Chua Chern Shian shared that Anchor brand products are not manufactured in Malaysia as the products are shipped in from New Zealand.

“The products will be packed before shipping with hygienic procedures for safety of consumption, then it will be shipped in chilled environment, or frozen depending on products.”

Once the product reached Malaysia, averagely within 3 to 4 weeks, Anchor Malaysia is responsible to make sure of its quality, ensuring that each products will have a 3 to 4 months shelf life, depending on products.

Chua continued, “Anchor is one of the biggest dairy exporter in New Zealand, and we focus mainly on quality, definitely the freshness, and most importantly it is natural.”

When asked to comment on the cows the dairy products are yield from, Chua said, “A lot of people would thought that the cows eat certain ingredients but in New Zealand, most of the time, the cows are free roaming, grazing on the grass at the green field, and the quality of the grass actully depends on season. When it comes to winter, that is the only time we give them dry grass.”

Chua elaborated that cows fed on dry grass will take in less nutrients as compared to cows fed on grass from the field. “However, during winter we do not have much productions because the cows would be resting as we do not want to overwork them.”

According to Chua, almost 90% of the farmers in New Zealand contributes milk to Anchor, “Fonterra is a corporation of farmers so we help them maximise the efficiency of milk the provide to us, and that is how Anchor helps in increasing the livelihood of farmers.”

The recently rebranded Anchor Food Professionals reflects the way the food service team are now doing business acting as true consultants, working behind the scenes to deliver exciting new tastes and products for chefs, bakers, caterers, commercial kitchens, hotels, restaurants, quick service restaurants and cafes.

Now, before I end my post, below are some pictures of hungry probably empty stomachs guys during the Anchor's PizzArt pizza challenge - to eat UltiMeat the fastest within three minutes :

I am always anticipating a Nando's media gathering because tbh I get to not only eat good food, but also meet others of the same field.

This time, Nando's held their gathering in conjunction with Christmas as well as to launch their new campaign #Everyone is welcome - I wrote this for my newspaper as well, and the title I put for the article was "This Christmas, #everywhere is welcome at Nando's" actually, everyone is already welcomed to Nando's lahhh, just the tagline envision a more harmonious and multi-culturalism we constantly instill within ourselves as Malaysians where since we are multi-cultural, having practicing different cultural and religion aspect, we learnt since young on how to live among each other harmonious.

Those in Sarawak can relate - being the state of Harmony - we are accustomed to living amongst each other, despite races and religions in harmony and coherence.

So what have Nando's prepared for its patrons this Christmas?

‘Everyone is Welcome’ reflects the different ethnicity and culture coming together to spend time with each other, or to simply have a conversation, a bonding session over meals, pushing aside the distinctive skin colour and to just celebrate the uniqueness each and every Malaysian have inside.

According to Stephen Chew, CEO of Nando’s Malaysia, “2017 has been a year full of exciting events and occurrences. As Malaysians living in a diverse country, we experience a lot of ups and downs, but no matter how bad the situation, we are still one nation. Together we stand tall in the face of adversity, together we embrace each other’s differences and together we stand and support our fellow Malaysians regardless of who we are and what we believe in. At Nando’s we stand for the people and no matter what happens, we are there for everyone. Our restaurants are always open and we are proud to be part of this diverse nation.”

As a brand that has always prided itself on being cheeky and fun, Nando’s has also produced a music video which is already capturing the hearts of fellow Malaysians.
The colourful and light-hearted video that carries with it a catchy tune delivers a quirky recap of events that have taken place throughout the year and ultimately advocates harmony and inclusivity which makes Malaysia the beautiful nation that it is.

The video can be found on YouTube and the official Nando’s Facebook Page www.facebook.com/NandosMY/. For more information about this exciting campaign, log onto www.everyoneiswelcome.com.my.

Apart from that, Nando's does not disappoint by letting the party stop there. Instead, they enhance the celebration even more with a competition just for you and me, how? EASY.

All you have to do is download a poster that depicts words like ‘Diverse’, ‘Equal’, ‘Fiery’, ‘Multi-cultured’ and ‘United’ from www.everyoneiswelcome.com.my or find them at the restaurants, take an interesting photo of it and post it on their Instagram with a creative caption and tag @NandosMY as well as #Everyoneiswelcome.

Okay less talking, picture time :

To transcend that message into the restaurants, Nando’s has also introduced a special sharing platter called ‘Everyone’s Platter’ that comes with a starter, sharing sides and of course a full uncut PERi-PERi chicken, which is a first for Nando’s.

The recommended for four platter consists of the all new portobello mushroom bowl, one whole PERI-PERI chicken, and four sides to share namely the regular corn-on-the-cob, large PERI-PERI wedges, regular side salad, and large mediterranean rice.

To top it off, the meal comes together with four bottomless drinks.
With our diverse culture in Malaysia, we were taught to share since young, thus this platter costing at RM99.00, divided into four individuals makes a sweet deal as one eater will only be paying RM24.75.

What differs this platter even more as compared to its counterparts in the Nando’s menu is that, the chicken served in this platter is of the original butterfly cut so the chicken remains juicy and tantalising, and the cheeky Nando’s wants to leave the fun part of cutting to its patrons.

Not to forget, the chicken platter for four, also part of the #Everyoneiswelcome, ordering this its eater could get a choice of one full chicken and 10 PERI-PERI crusted chicken wings at the price of RM 79.90.

On the night of the gathering, we were served with the 'Everyone's Platter' , the three of us had a fine and filled time sharing the portions as I had a quarter chicken, husband had a half, sides were shared and Xavier had the mediterranean rice. Damn fulfilling lah I cheat you not!

What I will constantly enjoy from Nando's, the thing that I would order each time I visit the restaurant is chicken flame-grilled with Mango and Lime sauce. Ever since they introduced the sauce, I have been mad eating it, wish they could release the sauce in bottle version as well. I would definitely buy it off the shelf each time. (Each time I finish a bottle of course, if not buy in bulk and cannot finish how? Then expire)

Another sides that I look forward to is their sweet potato fries! So go go go and enjoy their latest campaign deals, prices and of course, experience and re-experience meals at Nando's.

Nando’s began in a small Johannesburg suburb in South Africa in 1987, with all the passion for Portuguese-inspired flame-grilled PERi-PERi chicken. In 1998, Nando’s opened its first restaurant in Kuala Lumpur and has been grilling Malaysian’s taste buds ever since.Now Malaysia is home to 73 Nando’s restaurants across various states, best known for its legendary and delicious flame-grilled PERi-PERi chicken.
PERI-PERI (pronounced as Piri-Piri) is the Swahili word for the African Bird’s eye chilli and it is the magical ingredient that gives the world famous flame grilled PERI-PERI chicken that irresistible and unique fiery flavour.

When I received the email to join The Best of You press conference, after reading through, the emotional side of me felt intrigue that I must join this press conference held at Pullman Hotel Kuching on November 7.

For this, I had also written one as a feature for my newspaper company to publish. Things that has to do with the heart, for some reason, it always took me some thinking before I can write it, and I have always written it according to my heart.

The first and second paragraph I entered to publish as my weekly productivity, I want to share here because this movement initiated by Julie's is definitely worth not only for me, but others as well as they get a glimpse on stories of peoples that we never even bother to bat an eye at.

"Living in the ever revolving world, with the hustle and bustle life that we live in, balancing between family, friends, work and personal, often times we find ourselves lost in the moment where we forget who we are, or what we are, the only things that we understand at that moment is probably everything but us.

Appreciation is a word that is easy to say, but difficult to show. More so often in the negative culture that we unintended instill into our daily lives, almost forgetting that behind the temple of the soul, is the heart."

This year, the movement that had been annually held in West Malaysia since 2014, finally made its move into East Malaysia as they will be setting up exhibitions alongside various activities in Viva City Megamall Kuching from November 16 to 19.

The
Best of You 2017 aims to highlight the diversity of experiences in
our midst, especially in stories of individuals on the margins of our
society. The chapters of this year’s published storybook are
dedicated to those who have stood in the face of stereotypes,
discrimination and oppression, in particular the many foreign workers
who have contributed to the development of Malaysia and Singapore as
well as individuals with disabilities, or rather, diverse abilities.

This year's theme under 'People First' emphasises on the different walks of life, The
Best of You founder Sai Tzy Horng said during the press conference, “Appreciation
sometimes starts with understanding your regret. Some of the stories
we receive are from people feeling neglected from society, or feeling
like the should have done more for the society."

I heard there are 6 personalities this year, and among them, I got to meet hand in hand with three of them :

Allison and Amy , Wan and Founder Sai Tzy Horng

Each with a story to tell.

‘I
am Amy and she is Allison. When we hang out, people stare’ - Amy

Both
different set of individuals, working in the same field, they first
met in 2010 only knowing of the other as someone who is from another
culture, never knowing what the future holds for the both.

32-years-old
Amy came from a strong Muslim upbringing while Allison is a bubbly,
friendly 34-years-old Chinese, they both admitted being friends with
each other of difference races is something rare in West Malaysia.

Always
being stared at while being together in public, the both agreed that
they loved the stares because it can set out a message that people of
different cultural background can enjoy a friendship together and at
ease.

“I
myself went to a Muslim religious school and did not mix with other
races. It went on till college where I also attended a religious one.
It was only in University where I managed to befriended with others
from different religion albeit only acquaintances,” Amy admitted.

Allison
on the other hand grew up in a Chinese populated village and mix
around those of different cultural background in primary school,
however, she told during the Best of You press conference held at
Pullman Hotel Kuching on November 7, “Amy is first one that I share
the good, the bad and the worse. It was a great blessing to have met
her.”

Amy who
previously had never bothered to visit her different culture friends,
she told during a separate interview that after reading more on her
own culture, educated herself, she realised that she did not need to
worry.

“Now
when we go visiting, Allison would tell me do not worry, we only
serve vegetables and we used only halal ingredients. She tried to
comfort me and showed respect, and that was what touches me the
most,” Amy said.

The
understanding Allison, she adapts herself to the convenience of Amy,
she disclosed, “Because we want to enjoy the friendship, and we
want each other to be comfortable, so when you know the rules and
limitations, you can actually accommodate each other so you can be
happy.”

Albeit
the differences, the both stayed in a long lasting friendship,
nurtured with love, trust and understanding, and above all, in
differences, they look for similarities.

‘I
had to amputate my leg to be free’ - Wan, 47-years-old

Diagnosed
with Arteriovenous Malformations, Wan who is good at folding clothes
now because he was forced to stay home and fold said, “I cannot go
out to play because my mother was so afraid I might get hurt, and due
to the blood being pump all the way down there, I get tired and I
pant easily.”

His
illness allowed the running blood in the veins to be pumped into his
right feet instead of his heart, Wan admitted he was jealous of his
siblings able to go out and play, while he had to stay home.
Furthermore, because of this too, he was an outcast among the other
children who found him to be different.

“I
remembered wanting to be free of this. Actually I did not mind being
an outcast, they do not want to be friends with me, then it is
alright, I have books to accompany me,” Wan stopped and continued
with a faint voice, “But because I cannot do stuff like going out
and experiencing the world. In my teenage years, most friends would
be out hanging about, while I stay at home doing nothing but
traveling through my books.”

Hope
lights his misery as a doctor who he met at the age of 16-years-old
suggested amputation before it reaches his knee, however it was
stopped because his father wanted his son to be the same as when he
was born.

Suffering
from swollen right feet, Wan shared, “One day, there was a boil on
the vein, so each time I put pressure on it, the blood burst and it
was so painful, thus why I was so desperate to amputate.”

Finally
at the age of 21-years-old, he amputated his right leg and is on
prosthetic leg until now. With only one leg, Wan manages to swim and
as quoted from him, he felt like a “merman” as he gracefully swim
with one leg.

“I
grew up mandi sungai
in Kuantan, but after I got sick and could not walk I stop. Having
had the skills, I figured my one leg would not stop me although it is
difficult,” he mentioned.

Feeling
normal after the amputation, Wan initially was shy to wear shorts as
he was afraid of what others would think until his college friend
told him, “Be yourself. Do not entertain other people. Do not give
in to what other people have to say about you. You go out, you wear
shorts, you do what you want to do,” hence, Wan became who he is
now due to those simple words.

Currently,
he is a teacher in an all boys school and his only goal is to teach
his boys how to accept other people. “When someone is different
than you, does not make them less worthy than you”

Their movement highlight was the postcards they handed out to us at the press conference, and will be handing out during the exhibition day itself. I did not shy away from writing and passing my story back to them.

My story in vague, I wrote how as a writer, and a feature writer that goes around meeting different people, learning different things, I learnt a myriad of lessons through this, and even inspirational ones that I kept throughout my writing journey albeit it is only a short one.

And for each and every stories I learnt, I told them to my 6-years-old son in hopes that he will grow up with the stories he hears, and inspire others on their journey to move.

The
final exhibition of The Best of You 2017 held at Vivacity Megamall
Kuching from November 16 to 19 will feature interactive workshops and
activities, including a sharing session with MYFM Radio DJ Winson,
David Chew and his Special Art Jamming Workshop about appreciation,
as well as Paper Quilling Workshop with deaf artist Yvonne Yeo. With
more than 100 stories and artworks to be featured, The Best of You
hopes to touch the hearts of East Malaysians. Admission is free.

If you
intend to participate in the spirit of The Best of You movement, all
you have to do is choose a medium of your choice, be it by words,
pictures, videos, music or art, and just upload it to
www.the-best-of-you.com.